Crepe Suzette

crepes



Created for the Non Stick Crepe Pan

Directions

  1. In a bowl, whisk flour with salt; set aside. In small bowl, whisk together eggs, milk, water and 1 Tbsp (15 ml) of the butter until consistency of cream, adding up to 2 Tbsp (30 ml) more water if too thick. Pour over dry ingredients, whisking until smooth. Cover and refrigerate for 1 hour. Stir before using.
  2. Heat crepe pan over medium-low heat; brush lightly with some of the remaining butter. For each crepe, pour scant 1/4 cup (60 ml) batter into centre of pan, swirling to coat pan; pour out excess batter. Cook, turning once, until golden, about 2-3 minutes. Transfer to plate.
  3. In large or deep fry pan, melt sugar with butter over medium heat. Add orange zest, orange juice, orange segments and 1 Tbsp (15 ml) of the orange liqueur; bring to boil. Reduce heat and simmer for 1-2 minutes.
  4. Add 1 crepe to pan, turning to coat. Using tongs, gently fold crepe into quarters; move to side of pan. Repeat with remaining crepes, overlapping around edge of pan.
  5. Drizzle with remaining liqueur. Remove from heat and ignite pan. When flame subsides, serve crepes.

Ingredients:
Crepes

  • 1 cup (250ml) unbleached all purpose flour
  • ¼ tsp (1ml) salt
  • 2 eggs
  • 1/3 cup (80ml) milk
  • 1/3 cup (80ml) water
  • 2 Tbsp (30ml) melted butter

Sauce

  • 3 Tbsp (45ml) sugar
  • 2 Tbsp (30ml) butter
  • 2 tsp (10ml) orange zest
  • 1 orange, segmented
  • 1/3 cup (80ml) orange juice
  • 3 Tbsp (45ml) orange-flavoured liqueur


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Preparation Time: 1h 15 minutes
Cooking Time: 20 minutes
Serving Size: 4